Black Tea

One of the most beloved beverage with impressive health benefits and antibacterial qualities.It is made from tea plant scientifically known as Camellia sinensis. The level of oxidation gives it a unique colour and flavour, which ranges from amber to dark brown and savoury to sweet. The more robust flavours and aromas of most black teas, as well as the most pronounced tannins, are well suited to pairing with full-flavoured foods such as meat and spicy dishes.

EX Black Tea

Lapsang Souchong

Lapsang Souchong is a black tea from the Fujian province of China, famous for its smoky aroma and flavor. To create this, the finished tea is given some extra drying over a smoking pine fire, imparting a sweet, clean smoky flavour to the tea. Clean with a slightly cool smokiness, it is sweet, crisp and edgy. This fine cuppa is wonderful choice with chicken dishes, complementing smoked fish and meats with each sip. An unlikely but surprisingly rewarding choice, it pairs well with dessert courses with a lemony, tangy character.

Yunnan Gold

Yunnan Gold black tea (also known as Dian Hong) is easily identified by its abundance of soft golden tips, and savory cocoa and black pepper flavors. This artisan tea hails from the Yunnan province of China, the birthplace of tea itself. The flavor becomes earthier and more layered as it cools. Soft, rounded cup, silky and perfect. A forgiving tea and will not taste bitter when over-steeped. Yunnan’s chocolate creamy and sweet and pleasant pepper notes complements highly seasoned foods as it stands strong and carries bold flavours beautifully.


Keemun is perhaps the most famous of Chinese tea varieties from Anhui province, prized for its toasty, dark chocolate flavor and slightly smoky aroma. It’s mouthfeel is textured and layered with incredible depth, possessing the sweetness of dates, brightness of black pepper, the warmth of fresh biscuits and notes of smooth earthy cocoa. Smoky, slightly malty and smooth, aromatic finish, its sumptuous and complex flavour pairs well with spice chinese foods and can even hold its owns beautifully with the fire of Indian and Mexican dishes.


Situated in the picturesque area of the Himalayas, Darjeeling tea is treasured for its rich golden liquor and distinctive muscatel flavor. Bright and aromatic, floral muscat grape aroma, has a tangy mouthfeel with a sweet finish and balanced astringency. This Indian champagne like tea is best enjoyed without milk and complements creamy dishes such as those with eggs and dairy.


This classic black tea is from Assam, India. Rich aroma, starchy sweetness of roasted plantains with notes of molasses and dates, it has a rounded mouthfeel and pleasantly malty. Assam is another rich black tea that complements chocolate desserts, yet is a surprising foil against lemony or custard dishes. Due to the naturally sweet, floral nature of a Jasmine, it is also ideal to serve with a dessert. Brisk astringency without being extremely pungent and can sometimes be enjoyed with milk.

Golden Monkey

Golden Monkey or Jin Hou is a famous Chinese black tea whose leaves are said to resemble monkey paws. It originates from the Fujian province of China and is hand-processed each spring with careful plucking of only one leaf and one bud. Golden Monkey is sweet and very “nosy”: savory roasted apples, palm sugar, walnut, cocoa, rye and spice notes that linger as you sip. Rich, coating texture and smooth, soft mouthfeel are both signs of a quality Jin Hou. Best for desserts because of its chocolate character, this exquisite Chinese tea is hearty, rich, and taste perfect when complementing baked custards, chocolate cakes, or a rich, dense strawberry shortcake.